Food Wars, My Dishes Don't Just Shine

From its appearance, this dish mainly uses beef, shrimp, and shiitake mushrooms as the source of texture, as well as the most crucial ingredient, tofu.

Cut the soft tofu into small pieces and place them in a steaming bowl.

Thinly sliced ​​beef is wrapped around tofu, then topped with shrimp and shiitake mushroom slices.

Prepare a special sauce and pour it over the ingredients in the steaming bowl. Then place the bowl in a steamer and steam over high heat for 10-15 minutes until the ingredients are cooked through.

Remove the steaming bowl, sprinkle with shredded green onions, drizzle with sesame oil and a stronger-flavored sauce, and that's all for this steamed tofu dish.

The essence of this dish's flavor lies entirely in the sauce poured over it; if the sauce is delicious, then the dish will taste good.

On the contrary, the dish tastes bad.

However, judging from the fragrance wafting in the air, it's easy to tell that Soma Yukihira put a lot of effort into this, and the taste shouldn't be too bad.

"The combination of the freshness of shrimp and the richness of beef brings out the flavors of seafood and meat."

The delicate texture of the tofu melts in your mouth, contrasting sharply with the chewy texture of the beef and shrimp, thus adding layers of flavor.

Savoring the delicious food before him, Bai Yuan's face showed an expression of enjoyment, and then he began to comment on its flavor.

"As for the sauce poured over the tofu, if I'm not mistaken, it should be made by first heating the pan with cold oil, then sautéing ginger slices and minced garlic until fragrant, and then adding miso, soy sauce, rice wine, sugar, oyster sauce and an appropriate amount of water and boiling it to make the sauce."

The lingering taste on the tongue reveals the recipe for Baiyuan sauce, a type of sauce that pairs perfectly with tofu, beef, shrimp, and shiitake mushrooms.

"This is the best sauce I've come up with after several attempts! It allows bland tofu to absorb the flavor to the fullest extent."

However, it's incredible that you could tell me how to make it after just one bite!

Upon hearing Bai Yuan's words, Yukihira Soma nodded subconsciously, then looked at him with a surprised expression.

I spent an hour experimenting and refining the sauce myself, and this guy figured out how to make it after just one bite?!

"My sense of taste is more sensitive than most people's, so you don't need to worry about it."

Sensing Yukihira Soma's shock, Bai Yuan waved his hand and then looked at the steamed bowl of beef, shrimp and tofu in front of him.

On the other side, when Yukihira Joichiro saw Shiro Abe begin to comment, he didn't say anything, but simply picked up a spoon and tasted it, nodding inwardly.

It was just an idea at first, but after tasting the dish, he made up his mind.

Soma Yukihira is sent to Totsuki Culinary Academy to compete with his peers, grow stronger, and improve his skills. Meanwhile, he heads off to the world of dark cuisine!

This is better for both of them.

He had nothing more to teach Yukihira Soma. Continuing like this would only be a waste of each other's time. It was time to start a new journey.

Young birds always have to leave the nest, despite all the risks involved; it's an inevitable path for them.

"These are the main advantages. Now let's talk about the areas that need improvement."

Unlike Joichiro Yukihira's cooking, Soma Yukihira's dishes, despite his best efforts, still have many flaws and areas for improvement.

"What areas need improvement?"

"That's right, I won't talk about the materials that aren't available here, it's pointless. Let's talk about the improvements that can be made using the materials that are available here."

For example, you can boil the shrimp shells and heads after peeling shrimp into shrimp oil, then briefly cook tofu with an egg mixture. This will make the tofu more flavorful and infuse it with the taste of shrimp.

Besides this method, you can also cut it into small pieces, boil it briefly in salt water to give it a base flavor while removing the beany taste.

Or perhaps...

Looking at the steamed bowl of beef, shrimp, and tofu in front of him, Bai Yuan began to talk non-stop, quickly coming up with four or five ways to take it a step further.

"I see.

Wow, there are so many ways to go further! I've really learned something new!

Yukihira Soma listened attentively, his surprise growing with each word, until he finally understood. Receiving guidance from such a master chef was no easy feat.

Bai Yuan's words broadened his horizons and allowed him to see a wider world.

"By exploring the cuisines of other countries, learning from their strengths and compensating for their weaknesses, you can eventually develop your own unique style of cooking."

"I will work towards that goal!"

Seeing the boy's expression shift from confusion to understanding, Bai Yuan further pointed him in the right direction.

Japanese cuisine originated from Chinese cuisine, and the two have many similarities.

Soma Yukihira started learning Japanese cuisine from a young age, but he knew very little about Chinese food. His expertise mainly lay in creative dishes.

Creative dishes usually require a lot of experimentation to be made.

If you suddenly let Soma Yukihira start cooking, he can still make delicious dishes, but there will be many drawbacks.

This is partly due to his lack of experience, but more importantly, it's because Japanese cuisine has limited cooking techniques and a small variety of ingredients.

He had nothing to learn from.

This is also the real reason why Soma Yukihira's strength improved by leaps and bounds after he entered Totsuki Culinary Academy and learned the cuisines of France, Italy, Denmark, and other countries.

Although Yukihira Joichiro knows the cuisines of many countries, he understands the principle of not trying to do too much at once. In addition, the customers around him prefer local cuisine, so the restaurant mainly sells Japanese food.

Of course, he would occasionally modify one or two foreign dishes so that Soma Yukihira could gain experience from them, thereby broadening his thinking and increasing his creativity.

"My dish is almost ready too, come and try my cooking!"

On the other side, after seeing that Shiro had finished speaking, Kikuchi Sonoka came over with a plate of golden bread, her eyes full of tenderness as she looked at him.

"What you made is... spicy chicken cutlet? No, I smell shrimp on it. You replaced the chicken filling with shrimp paste, didn't you?"

After smelling the air, Bai Yuan looked at Mujichi Yuanguo and then explained her innovative part.

"In addition, the beef was simply cooked and stuffed into thick slices of bread, adding a new layer of texture."

Taking another deep breath, Bai Yuan smelled an even deeper scent.

Instead of doing anything else, Kikuchi Sonoka integrated his dishes, combining them all into one dish.

“That’s right. I’m wondering what it would taste like to taste three dishes at the same time. This kind of cooking should be fine, right?”

Upon hearing Bai Yuan's words, Mujichi Yuanguo blushed, because in a sense, her dish was plagiarizing his idea.

"Don't worry about it, improving dishes is also a remarkable thing."

Mastering the proportions of ingredients requires a chef's extensive experience; even if an average chef makes improvements, the final taste will likely only be worse.

Seeing the girl's unease, Bai Yuan waved his hand. Even he would modify other people's dishes; this was a common practice in the culinary world.

Only by standing on the shoulders of giants can we see a wider world.

"Then let me taste your improved results."

Without saying much, Bai Yuan reached out and picked up the spicy shrimp cutlet in front of him, took a bite, and put it to his mouth.

"Fragrant, crispy, tender, crispy, tender."

Slightly toasted white sesame seeds, crispy fried bread, small pieces of beef in the middle, and mango instead of orange.

Most importantly, before you stuff the beef filling into it, cut the thick slice of bread in half lengthwise.

Then they're quickly deep-fried in hot oil before being filled. Only in this way can the inside of the bread also achieve a crispy texture!

As he spoke, Bai Yuan turned his gaze to Kikuchi Sonoka, who was also staring at him intently with a smile on her face.

Chapter 138 Alice Nakiri's Call

"But if I had to say, it is actually somewhat similar to the roujiamo (meat sandwich) in Xi'an."

The only difference is that you used bread instead of steamed buns, and it was deep-fried.

Savoring the taste in his mouth, Bai Yuan nodded, a look of approval on his face.

With each bite, you're greeted by a burst of flavorful ingredients, their tastes intertwining to create an irresistible deliciousness!

The aroma of sesame seeds, the aroma of bread, the aroma of mango, black pepper, and beef cubes, and the aroma of shrimp patties.

Baekyeon could even taste the garlic sauce.

"It seems you've made quite a few innovations on this, even adding minced garlic."

"This is the optimal solution I came up with after many attempts. It combines the method of making French garlic bread, which can make the flavor of this dish richer and bring out the original flavor of the ingredients."

Moreover, whether it's bread, beef cubes, or shrimp, they all pair very well with minced garlic.

Upon hearing Bai Yuan's voice again, Kikuchi Sonoka smiled and explained the inspiration behind her adding the garlic sauce.

"You're right. France has garlic bread, and China has garlic vermicelli shrimp, garlic freshwater prawns, golden garlic beef cubes, and many other dishes."

Without exception, these dishes all bring out the full flavor of garlic, allowing it to blend seamlessly with the taste of the other ingredients.

Bai Yuan took another big bite, savoring the taste, and closed his eyes to think.

Would it taste better if minced garlic was used instead of minced garlic?

Garlic paste is made by directly chopping garlic cloves, adding water and mashing them into a paste, resulting in a smooth, creamy texture that is relatively mild in the mouth.

Garlic paste is made by mincing garlic cloves, usually adding seasonings such as chili peppers and salt, and then stir-frying it in salad oil, giving it a golden color and aroma.

If the goal is to highlight the original flavor of the ingredients, then minced garlic is the most suitable choice, while shredded garlic will overpower the flavor of the ingredients due to its stronger spiciness.

"I already know how the competition will turn out. Before revealing the final answer, you two should try each other's dishes."

Opening his eyes and comparing the taste of the two dishes, Bai Yuan already had the answer in his heart, and then spoke to them in a calm voice.

"it is good."

Having long been eager to try Kikuchi Sonoka's cooking, Yukihira Soma immediately nodded upon hearing Shirabuchi's words. He then picked up a shrimp steak from the plate, put it to his mouth, and took a bite.

"They look similar, but you can feel a clear difference."

The moment the shrimp steak entered his mouth, this thought flashed through Soma Yukihira's mind.

This dish tastes very similar to the four kinds of snacks Bai Yuan made, but upon closer tasting, you can feel the distinct differences.

The biggest difference is that this dish integrates the flavors of the dishes.

"Have the scattered flavors come together as a whole? Replace the chicken cutlet with a shrimp cutlet, and sandwich chopped mango and black pepper beef in the middle of the bread..."

Soma Yukihira closed his eyes and savored the flavors, feeling the various tastes spread in his mouth and blend together as he chewed.

If we say that Baiyuan's four snack treasures are made by creating four different dishes with distinct flavors, and then allowing the flavors to combine randomly in the mouth according to the diner's individual preferences during the tasting process, it's like opening a treasure trove where you can experience new tastes at any time.

Kikuchi Enka's cooking brings together all these scattered flavors to create a unique, lasting taste!

"The flavors of beef and shrimp combine perfectly, creating a dish that is fresh, tender, and smooth. It's a really good dish."